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Burger King tests market with vegan plant-based nuggets

Quick service restaurant giant, Burger King, will introduce a new item on its menu – the Impossible Nuggets made from plants.

These nuggets, says the famous fastfood brand, will have the “savoury taste of a family favourite, with a golden-brown crispy breading on the outside and a tender, juicy bite on the inside”. It adds, “they’re clucking delicious”.

Burger King’s Impossible Nuggets are made from a base of soy and sunflower oil but are cooked in the same oil as meat and cheese products. Photo: Burger King
Burger King’s Impossible Nuggets are made from a base of soy and sunflower oil but are cooked in the same oil as meat and cheese products. Photo: Burger King

Starting on 11 October, customers in Iowa (Des Moines), Massachusetts (Boston), and Florida (Miami) will get a first taste of Impossible Nuggets made from plants available in an 8-piece order with a dipping sauce.

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Burger King North America chief marketing officer, Ellie Doty: “We’re excited to hear what our guests in the test markets think of this latest innovation.” Production of the nuggets use up to 48% less land, 43% less water and generate 36% less in the way of greenhouse gas emissions compared with the production of animal-based nuggets, said Impossible Foods.

Furthermore, it said, in a blind taste test 74% of participants preferred Impossible chicken nuggets “over animal chicken nuggets from a leading supplier”. Burger King first partnered with Impossible Foods in 2019 to offer the plant-based Impossible Whopper. After a successful test launch, the burger expanded to more than 7,000 Burger King locations across the US and has since become available in global markets, including in Canada, Europe, and Trinidad and Tobago.

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Based in California’s Silicon Valley, Impossible Foods was founded in 2011 and “makes meat and dairy products from plants”, while Burger King operates more than 18,700 locations in more than 100 countries.

Nestlé launches plant-based substitutes for egg and shrimp

Meanwhile, Nestlé has announced the launch of a plant-based substitute for eggs and shrimp, which, the food group said, closely mirror the taste, nutrition and performance of the originals. The egg substitute contains soy protein and omega-3 fatty acids and can be scrambled or used in a frittata or as an ingredient in cakes and cookies, Nestlé said.

The company’s CE, Mark Schneider, said the Swiss company’s vegan products were seeing double-digit sales growth. “This is really getting mainstream and broad based,” he said.